Description
Soft and spiced pumpkin cupcakes topped with a luscious cream cheese maple frosting — the perfect fall dessert.
Ingredients
- 1 ½ cups flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- 4 ounces cream cheese
- ¼ cup butter (softened)
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 350°F (177°C). Place cupcake liners in a muffin tin and set aside.
- In a medium mixing bowl, whisk together egg, pumpkin puree, oil, milk and vanilla.
- In a separate bowl, mix together flour, sugars, pumpkin pie spice, baking powder, baking soda, and salt until just combined.
- Mix dry ingredients into wet ingredients until just combined.
- Fill each liner ¾ of the way with batter. Bake at 350°F (177°C) for 20 minutes. Remove from the oven and allow to cool completely on a wire rack.
- In a medium bowl cream together cream cheese, butter, powdered sugar, maple syrup and vanilla until smooth.
- Pipe on frosting or spread on with a knife.
Notes
Make sure cupcakes are fully cooled before frosting to prevent the cream cheese topping from melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 366 kcal
- Sugar: 39 g
- Sodium: 253 mg
- Fat: 17 g
- Carbohydrates: 52 g
- Protein: 3 g
